INSPIRATION
At Gabbiano 3.0 in Marina di Grosseto (GR), adorned with 1 Michelin Star, Chef Alessandro Rossi presents his Tortellini with cream and ham, a maritime reinterpretation of tradition that seamlessly fuses technique and territory. Delicate envelopes of pastau2014dressed with a double cream of buffalo milku2014encase a genovese of fresh tuna from the island of Elba. The tortellini are served upon a cream of lacto-fermented onion that elevates their sweet-saline notes, while the final contrast is entrusted to slices of tuna belly ham, smoked and peppered in the exact manner that characterizes the cured meats of the Maremma hinterland. The result is a contemporary reading of a classic, echoing the familiar form yet elevated in its aromatic profiles and intricate layers of flavor and texture.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
White onion
Tuna fillet
Tuna ventresca
Salt
White pepper
Thyme
Warm water
Flour 00
Eggs
Red onions
Coarse salt
Garlic
White pepper
Buffalo cream
Salt
Pepper
2 kg
650 g
3350 g
45 g
5 g
2 g
To taste
1 kg
10
1 kg
10 kg
500 g
To taste
150 ml
To taste
To taste
FOR THE GENOVESE STUFFING OF FRESH TUNA
White onion
Tuna fillet
Tuna ventresca
Salt
White pepper
Thyme
Warm water
2 kg
650 g
350 g
15 g
5 g
2 g
To taste
FOR THE TORTELLINI
Flour 00
Eggs
1 kg
10
FOR THE FERMENTED ONION ALCHEMY
Crimson onions
Salt
1 kg
30 g
FOR THE CUURED TUNA PROSCIUTTO
Coarse sea salt
Tuna belly
Garlic
White pepper
10 kg
3 kg
500 g
Sufficient quantity
FOR THE FINAL TOUCH
Buffalo milk cream
Salt
Pepper
150 ml
To taste
To taste
CURATION
For the Genoese filling of fresh tuna:
Sear the belly and the loin of tuna in a pan before uniting them with the white onion u2013 sliced into a delicate julienne u2013 and let it gently wilt in a casserole with salt and white pepper. Crown the assembly with warm water and simmer for 5 hours. Blend until you achieve a smooth, velvet, and dense nectar.For the tortellini:
Combine the ingredients and knead into a harmonious dough. Let it rest in the cold embrace of the refrigerator for an hour. Roll out the fresh pasta to an ethereal thickness of 0.8 mm and, with the blade, fashion tiny squares u2013 0.4 x 0.4 mm u2013 to be graced with the filling. Fold and shape into elegant tortellini.For the fermented onion:
Slice the red onions and remove their bitter heart. Place them with salt into a vacuum pouch and nurture them at a temperature between 23 u00b0C and 28 u00b0C. Wait until the vessel sighs and swells slightly before blending and filtering the precious liquid.For the tuna prosciutto:
Puree the garlic and anoint the tuna belly before enveloping it in coarse salt. Every 3 days, for 3 cycles, repeat this ritual. Desalt, dust with pepper, and gently smoke at 30u00b0C for 25 minutes. Let it age in quiet repose for about 1.5 months at 4u00b0C with a humidity of 40%.For the finishing touch:
Poach the tortellini for 30 fleeting seconds in boiling water. Drain the pasta into the cream, toss gently to emulsify, season with salt and a whisper of pepper, and arrange it over half a spoonful of the fermented onion, previously laid at the base of the vessel. Garnish with slender ribbons of tuna prosciutto.
INSPIRATION
At Gabbiano 3.0 in Marina di Grosseto (GR), adorned with 1 Michelin Star, Chef Alessandro Rossi presents his Tortellini with cream and ham, a maritime reinterpretation of tradition that seamlessly fuses technique and territory. Delicate envelopes of pastau2014dressed with a double cream of buffalo milku2014encase a genovese of fresh tuna from the island of Elba. The tortellini are served upon a cream of lacto-fermented onion that elevates their sweet-saline notes, while the final contrast is entrusted to slices of tuna belly ham, smoked and peppered in the exact manner that characterizes the cured meats of the Maremma hinterland. The result is a contemporary reading of a classic, echoing the familiar form yet elevated in its aromatic profiles and intricate layers of flavor and texture.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
White onion
Tuna fillet
Tuna ventresca
Salt
White pepper
Thyme
Warm water
Flour 00
Eggs
Red onions
Coarse salt
Garlic
White pepper
Buffalo cream
Salt
Pepper
2 kg
650 g
3350 g
45 g
5 g
2 g
To taste
1 kg
10
1 kg
10 kg
500 g
To taste
150 ml
To taste
To taste
FOR THE GENOVESE STUFFING OF FRESH TUNA
White onion
Tuna fillet
Tuna ventresca
Salt
White pepper
Thyme
Warm water
2 kg
650 g
350 g
15 g
5 g
2 g
To taste
FOR THE TORTELLINI
Flour 00
Eggs
1 kg
10
FOR THE FERMENTED ONION ALCHEMY
Crimson onions
Salt
1 kg
30 g
FOR THE CUURED TUNA PROSCIUTTO
Coarse sea salt
Tuna belly
Garlic
White pepper
10 kg
3 kg
500 g
Sufficient quantity
FOR THE FINAL TOUCH
Buffalo milk cream
Salt
Pepper
150 ml
To taste
To taste
CURATION
For the Genoese filling of fresh tuna:
Sear the belly and the loin of tuna in a pan before uniting them with the white onion u2013 sliced into a delicate julienne u2013 and let it gently wilt in a casserole with salt and white pepper. Crown the assembly with warm water and simmer for 5 hours. Blend until you achieve a smooth, velvet, and dense nectar.For the tortellini:
Combine the ingredients and knead into a harmonious dough. Let it rest in the cold embrace of the refrigerator for an hour. Roll out the fresh pasta to an ethereal thickness of 0.8 mm and, with the blade, fashion tiny squares u2013 0.4 x 0.4 mm u2013 to be graced with the filling. Fold and shape into elegant tortellini.For the fermented onion:
Slice the red onions and remove their bitter heart. Place them with salt into a vacuum pouch and nurture them at a temperature between 23 u00b0C and 28 u00b0C. Wait until the vessel sighs and swells slightly before blending and filtering the precious liquid.For the tuna prosciutto:
Puree the garlic and anoint the tuna belly before enveloping it in coarse salt. Every 3 days, for 3 cycles, repeat this ritual. Desalt, dust with pepper, and gently smoke at 30u00b0C for 25 minutes. Let it age in quiet repose for about 1.5 months at 4u00b0C with a humidity of 40%.For the finishing touch:
Poach the tortellini for 30 fleeting seconds in boiling water. Drain the pasta into the cream, toss gently to emulsify, season with salt and a whisper of pepper, and arrange it over half a spoonful of the fermented onion, previously laid at the base of the vessel. Garnish with slender ribbons of tuna prosciutto.
INSPIRATION
At Gabbiano 3.0 in Marina di Grosseto (GR), adorned with 1 Michelin Star, Chef Alessandro Rossi presents his Tortellini with cream and ham, a maritime reinterpretation of tradition that seamlessly fuses technique and territory. Delicate envelopes of pastau2014dressed with a double cream of buffalo milku2014encase a genovese of fresh tuna from the island of Elba. The tortellini are served upon a cream of lacto-fermented onion that elevates their sweet-saline notes, while the final contrast is entrusted to slices of tuna belly ham, smoked and peppered in the exact manner that characterizes the cured meats of the Maremma hinterland. The result is a contemporary reading of a classic, echoing the familiar form yet elevated in its aromatic profiles and intricate layers of flavor and texture.
PORTIONS (FOR 4 PERSONS)
THE RECIPE
White onion
Tuna fillet
Tuna ventresca
Salt
White pepper
Thyme
Warm water
Flour 00
Eggs
Red onions
Coarse salt
Garlic
White pepper
Buffalo cream
Salt
Pepper
2 kg
650 g
3350 g
45 g
5 g
2 g
To taste
1 kg
10
1 kg
10 kg
500 g
To taste
150 ml
To taste
To taste
FOR THE GENOVESE STUFFING OF FRESH TUNA
White onion
Tuna fillet
Tuna ventresca
Salt
White pepper
Thyme
Warm water
2 kg
650 g
350 g
15 g
5 g
2 g
To taste
FOR THE TORTELLINI
Flour 00
Eggs
1 kg
10
FOR THE FERMENTED ONION ALCHEMY
Crimson onions
Salt
1 kg
30 g
FOR THE CUURED TUNA PROSCIUTTO
Coarse sea salt
Tuna belly
Garlic
White pepper
10 kg
3 kg
500 g
Sufficient quantity
FOR THE FINAL TOUCH
Buffalo milk cream
Salt
Pepper
150 ml
To taste
To taste
CURATION
For the Genoese filling of fresh tuna:
Sear the belly and the loin of tuna in a pan before uniting them with the white onion u2013 sliced into a delicate julienne u2013 and let it gently wilt in a casserole with salt and white pepper. Crown the assembly with warm water and simmer for 5 hours. Blend until you achieve a smooth, velvet, and dense nectar.For the tortellini:
Combine the ingredients and knead into a harmonious dough. Let it rest in the cold embrace of the refrigerator for an hour. Roll out the fresh pasta to an ethereal thickness of 0.8 mm and, with the blade, fashion tiny squares u2013 0.4 x 0.4 mm u2013 to be graced with the filling. Fold and shape into elegant tortellini.For the fermented onion:
Slice the red onions and remove their bitter heart. Place them with salt into a vacuum pouch and nurture them at a temperature between 23 u00b0C and 28 u00b0C. Wait until the vessel sighs and swells slightly before blending and filtering the precious liquid.For the tuna prosciutto:
Puree the garlic and anoint the tuna belly before enveloping it in coarse salt. Every 3 days, for 3 cycles, repeat this ritual. Desalt, dust with pepper, and gently smoke at 30u00b0C for 25 minutes. Let it age in quiet repose for about 1.5 months at 4u00b0C with a humidity of 40%.For the finishing touch:
Poach the tortellini for 30 fleeting seconds in boiling water. Drain the pasta into the cream, toss gently to emulsify, season with salt and a whisper of pepper, and arrange it over half a spoonful of the fermented onion, previously laid at the base of the vessel. Garnish with slender ribbons of tuna prosciutto.